Onion Pakoras

Blogging after a long time. We are going to be parents soon & that is the reason for me not blogging all these days. I'd got aversion to lota food items & was hardly entering the kitchen to experiment during the first 3 months. I'm in my 5th month now & have got enough stamina to try something spicy & tangy.

It was lightly snowing today. Looks like the after effects of the snow storm that hit UK a week back. I hope it doesn't last for long here. We've had the worst winter in a few decades here already in the month of January with temperatures going below -15 Deg C. Anyway, wanted to try Onion pakoras which I was longing to eat after seeing it on a cookery show. I followed the recipe from Mane Adige. Some day when I've enough sour curds at home will try the Mangalooru bajji also.

Another entry for Pallavi's Sunday Snacks-Chaats event.

Ingredients: -
1 medium sized Onion (chopped lengthwise)
1 cup besan
1 tbsp rice flour (makes the pakoras crispy)
2-3 stands coriander leaves, finely chopped
2 green chilies, finely chopped
1 tsp red chili powder
1/4 tsp baking soda
few drops fresh lime juice or 1 tsp amchur
a pinch asafoetida
Salt
Oil

Method: -
1. In a bowl add chopped onions, chopped coriander leaves, chopped green chilies & salt.

2. Mix well & let the onion salt mixture stand for about 30 minutes. Onions will leave water.
3. Add red chili powder, baking soda, lime juice, besan, asafoetida & salt (if required) to mixing bowl with onions & mix well. Batter will instantly stick to the onion pieces because of the moisture.
4. Add very little water to prepare the final batter.
5. Heat oil in a kadai & drop small amounts of batter into it.
6. Deep fry the pakoras on both sides on medium flame. Pakoras are done when they turn golden brown in color.
7. Remove from oil onto a paper towel.

8. Serve hot with tomato sauce or green chutney.